Summer / Fall 2008

Recipes from Stella Cadente Olive Oil

Olive Oil Bundt Cake with Blood Orange Glaze

Yield: 16 servings
Adapted from Cooking Light, November 2007

• Cooking spray
• 2 tablespoons all-purpose flour
• 2 ½ cups granulated sugar
• 1 ½ cups fat-free milk
• ½ cup Stella Cadente Blood Orange Olive Oil
• ¼ cup fresh orange juice (blood orange preferred), divided
• 3 large eggs
• 2 ¼ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup powdered sugar
• 1 teaspoon butter, melted

Preheat oven to 350°F. Coat a 12 cup bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside. Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk. Lightly spoon 2 ¼ cups flour into dry measuring cup; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture; stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350°F for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of the cake; invert onto plate. Combine powdered sugar, remaining 1 tablespoon juice and butter, stirring well with a whisk. Drizzle glaze over cooled cake.

Orzo with Lamb, Olives and Feta

Yield: 4 servings
Adapted from the California Olive Industry Homecooks, 2007

• ½ cup orzo pasta, preferably whole wheat
• ½ pound lean ground lamb (beef or turkey can be substituted)
• 2 tablespoons Stella Cadente L'Autunno Blend EVOO
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• ¼ teaspoon ground cinnamon
• ¼ teaspoon chopped fresh rosemary
• Pinch of crushed red pepper (optional)
• 1 28 ounce can crushed tomatoes
• 1 6 ounce bag baby spinach
• ½ cup pitted black or green olive of your choice, chopped
• ¼ teaspoon freshly ground black pepper, or to taste
• ¼ cup crumbled feta cheese
• Stella Cadente Rosemary Olive Oil

Bring a large saucepan of water to boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain. Meanwhile, in a medium nonstick skillet, cook the lamb (or beef or turkey) over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl. Clean and dry the pan. Add the oil to the pan and heat over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the garlic, cinnamon, rosemary and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Stir in meat and tomatoes; simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Remove from heat and stir in the spinach and olives; season with pepper. Toss orzo with sauce. Serve garnished with feta and drizzled with Stella Cadente Rosemary Olive Oil.

Quick and Easy Mustard-Lime Fish Fillets

Yield: 4 servings

• 2 lb fresh boneless, skinless fish fillets, such as rock cod or snapper
• ½ cup Mendocino Mustard or sweet-hot mustard
• 3 cups panko bread crumbs
• 4 tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)

Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard then bread in panko crumbs to coat each piece of fish. Heat L'Autunno oil in a non-stick pan over medium high heat until simmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage. Drizzle filet with Persian Lime oil and serve.